Grilled Miso Chicken Japanese cooking recipe

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2 tablespoons light soy sauce (usukuchi shoyu)
2 tablespoons sake
2 tablespoons mirin
2 tablespoons light miso
2 green onions, crushed and slivered
1 teaspoon minced gingerroot
1 garlic clove, minced
8 boneless chicken thighs, skin intact
1 tablespoon five-spice powder
toasted sesame seeds

1Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish.
2Coat chicken with mixture.
3Marinate 1 hour or refrigerate overnight, turning several times.
4Preheat a hibichi, portable tabletop grill or charcoal grill. (Can also be cooked in a skillet.).
5Shake marinade off chicken; pat dry.
6Place skin-down on hot grill. Grill 4 to 5 minutes.
7Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside.
8When chicken is done, sprinkle with sesame seeds and seven-spice mixture.

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